Eye: Ruby red.Nose: Intense aroma of wild fruit with hints of pepperMouth: Full-bodied, harmonious, with good tannins.How to serve: At a temperature of 18-20° C in wide goblets.Accompaniments: Roast meats, game.

WINE MAKING:

Harvesting: by hand, in boxesType of soil:marlAfter harvesting withering for 10 daysVinification: after stripping from the stalks, soaking for 8 daysFermentation: at a controlled temperature, in steel vatsAging: 6 month 10 hl oak casksRefining in the bottle:3 month minimum

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